Sunday, August 27, 2017

My Favorite (Healthy) Cauliflower Fried Rice.

Sometimes you want the comfort of Chinese take-out, and sometimes you want it - minus the sodium and extra calories. This recipe is just that! I love how quickly this dish comes together, especially since I use the frozen riced cauliflower from Trader Joe's that I keep stocked in my freezer! Most bigger grocery stores like Publix and Kroger now have fresh riced cauliflower in the produce section, so you don't have to get your food processor out and dirty to make this! Please let me know your favorite way to used riced cauliflower in the comments! Thanks for stopping by!

  • Coconut oil spray or EVOO spray
  • 2 large eggs, beaten
  • 1 c chopped scallions (I also threw in some red onions I had already chopped; can use either)
  • 3-4 garlic cloves, minced
  • Ginger (dried) to taste, or if using fresh: 1 tbs, finely chopped
  • One 2-lb head cauliflower (or one bag of already riced cauliflower, like the one I used from Trader Joe's) 
  • 3-5 tbs soy sauce or coconut aminos (whatever you have)
  • Red pepper flakes to taste 
  • 1 cup frozen peas (can also use a pea and carrot mix, as well) 
  • 1-2 tsp rice vinegar
  • 2-3 tbs Sesame oil
  • Chopped cashews or peanuts (optional, to top the dish once it's done)

If you are not using already riced cauliflower in a bag, wash and dry your head of cauliflower, then break/cut into smaller florets. Put in food processor and pulse until the cauliflower resembles rice. 
  1. Heat a large nonstick skillet over medium heat and spray with a little nonstick spray. Add the eggs and a little salt. Scramble until the eggs are cooked, then transfer to a plate and set aside. 
  1. Wipe the pan clean, then add 2 tablespoons of sesame oil to the pan, still set over medium heat. Add scallions/onions, garlic, and ginger. I used dried ginger, so I just sprinkled mine of this mixture as it cooked. Cook, stirring often, until softened. Add the cauliflower, 3 tablespoons of the soy sauce, red pepper flakes, and salt to taste. Cook, for about 3-4 minutes, while making sure to stir often. Add the peas and continue to cook until the cauliflower "rice" is tender yet crisp and the peas are warmed through...maybe 4-5 mins. Stir in the rice vinegar (I added this to taste), little drizzle of sesame oil, more scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding anything additional you have already used; I did more red pepper flakes & rice vinegar...and a little lime!) Serve hot, and add any protein you wish! I used shrimp. 
Just remember, most of this recipe - and any recipe, for that matter - is making it suit your taste! These measurements are only a guideline. Taste along the way and add as you see fit! Enjoy!